Raspberry Trifle

This trifle is delicious for a family dinner. Everyone will love it! It also goes over well at potlucks and at buffet dinners.


10 to 12 servings


3 tablespoons cornstarch
1/4 cup granulated (white) sugar
3 cups milk
4 egg yolks, beaten
2 teaspoons vanilla extract
1 (1 pound) loaf frozen pound cake, thawed
3/4 cup raspberry jam
3 cups fresh or frozen unsweetened raspberries, thawed and drained
1 cup heavy whipping cream
2 tablespoons confectioners' (powdered) sugar
2 tablespoons sliced almonds, toasted
fresh raspberries, optional


In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Pour into a large bowl and cover with wax paper. Chill 20 minutes.

Meanwhile, cut cake into 3/4-inch slices; spread with jam. Cut each slice into thirds; place with jam side up in a 3-quart trifle dish or deep salad bowl. Cover with berries. Top with custard.

Cover and chill overnight. Just before serving, whip cream and sugar until stiff; spread over custard. Garnish with almonds and berries if desired.

Estimated Time

Preparation Time: 25 minutes
Chill Time: 20 minutes + overnight
Cook Time: 15 minutes


Store in refrigerator.

Nutritional Information

1 serving (1 each) equals 369 calories, 18 g fat (10 g saturated fat), 160 mg cholesterol, 178 mg sodium, 47 g carbohydrate, 3 g fiber, 6 g protein.

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